Whilst walking in my neighbourhood, much to my delight, I came across a large rosemary bush. Ofcourse I couldn't help myself and cut a large handful of sprigs to make some tea with and also to have handy to use in my kitchen.
Pungent fresh rosemary has strong medicinal benefits, can fight the symptoms of colds and flu and help prevent diseases and has anti-ageing properties (my personal favourite).
Traditionally, rosemary has been used as a mental stimulant, memory booster, general tonic and to aid circulation. An infusion of rosemary tea has long been recommended by herbalists to treat colds, flu and rheumatism. Like several other herbs, rosmary has been shown to fight bacteria that can cause throat infections such as E.coli, and staphyloccocus, so an infusion of rosemary makes a good gargle. In addition, recent research has found that rosemary is one of the leading herbs for its antioxidant activity, helping to reduce the risk of diseases and ageing effects.
Rosemary dries well and retains some of its antioxidant effects
Hang sprigs up to dry in a warm kitchen then remove the leaves and store in an airtight container. Fresh rosemary leaves can be chopped and mixed with thyme, sage and oregano and then added to Mediterranean casseroles or omelette fillings. Use fresh or dried sprigs with garlic to season roast chicken or when making bread, add some chopped leaves to the mix.
Note: Avoid large quantities of rosemary when pregnant. Rosemary may have uterine and menstrual flow stimulant effects, it is best to avoid using it. It is safe in culinary amounts of a pinch here or there in food.
Barbara is a qualified nutritionist offering Health, Nutrition & Lifestyle Counseling. She gives Healthy weight loss advice and promotes the Mediterranean diet. She is the author of the Med Life Diet - creating healthy lifestyle habits and attitudes for life !